I LOVE fresh spring rolls. They’re one of my very favorite ways to eat raw vegetables.
Yes, they are a little bit of work to make, as you have to roll up your prepped veggies in the spring roll wrappers, but I have never been upset or felt like it was a waste of time when I’ve made them at home.
My only issue is that I might eat all the spring rolls in less time than it took me to make them. Haha.
My favorite spring roll recipes:
- Fresh Spring Rolls + Spicy Peanut Sauce
- Mostly Raw Pad Thai Spring Rolls
- Marinated Spicy Tofu Spring Rolls
The secret to great spring rolls is that it’s ALL about the dipping sauce. My favorite is spicy peanut sauce, but I have a few others that I really love as well.
I thought I’d share all three spring roll sauces here so you can print and make any of them that sound good to you.
Here’s my favorite pre-made dipping sauce, if you’re curious.
Spicy Peanut Sauce
This spicy peanut sauce is creamy, slighty spicy, slightly sweet, and just totally delicious.
I’ve made this exact recipe, but swapped the natural peanut butter for almond butter and it was still really good, so feel free to try that if you have a peanut allergy or are just avoiding legumes.
Sweet and Spicy Sauce
The sweet and spicy sauce is exactly what it sounds like—a thinner dipping sauce that really packs a punch!
You can use fresh chilis or even just a good amount of dried red pepper flakes to make this recipe.
If you’re looking for a super quick and easy sauce (that you can make from things you probably already have in your kitchen), then make some Yum sauce to dip those spring rolls in. Yum!
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For spicy peanut sauce:
- ¾ cup coconut milk (canned)
- 2 tablespoons curry (red)
- ⅓ cup peanut butter (natural)
- 1 teaspoon soy sauce
- 1 tablespoon apple cider vinegar
- ¼ cup brown sugar (packed)
- ¼-⅓ cup water
For sweet and spicy sauce:
- ¼ cup rice vinegar
- ½ cup + 1 tablespoon water
- ¼ cup sugar
- 2 cloves garlic (minced)
- 1 teaspoon soy sauce
- 1 red chili (finely chopped OR 1 tablespoon red pepper flakes)
- 2 teaspoons cornstarch or arrow root powder
For the Yum sauce:
- ½ cup mayo
- 1 tablespoon ketchup
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1-2 tablespoons water
- For the spicy peanut sauce, first shake well your can of coconut milk. Then add all the ingredients, except water, to a pot and cook over medium heat. Stir as you cook until the sugar is dissolved and everything is heated through. Taste and add more red curry paste if you prefer (start with just 1 tablespoon). Then, thin the sauce with water to the consistency you desire.
- For the sweet and spicy sauce, first mince the garlic and finely chop the fresh chili if using. Remove some seeds if you prefer a less spicy sauce. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and chopped chili or pepper flakes. Cook over medium heat and stir well to dissolve the sugar. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons arrow root powder or cornstarch. Whisk until combined well. Drizzle this into the pan and continue to cook until the sauce thickens and coats the spoon well. Remove from heat.
- For the Yum sauce, simply combine all the ingredients except water in a small mixing bowl. Stir together. Taste and add more salt or seasoning you prefer. Then thin to your desired consistency with water.